Using the leaves from a Belgian endive as vessels is a unique way to present a simple, yet satisfying, salad in a sophisticated fashion. Pictured with our Roasted Carrot Tea Sandwiches and Acorn Squash Soup.
Harvest Pear & Endive Salads
Serves: 12
Ingredients
- 3 red Belgian endives, divided
- 1 cup stemmed, roughly chopped baby arugula
- ⅓ cup ¼-inch diced Bartlett pear
- ¼ cup Creamy Sunflower Dressing (recipe follows)
- Garnish: sunflower microgreens*, unsalted roasted sunflower seed kernels
Instructions
- Remove 12 outer leaves from endives—these will act as your salad bowls. Finely chop remaining endive to equal ¼ cup.
- In a large bowl, combine chopped endive, arugula, and pear. Drizzle Creamy Sunflower Dressing over greens and pears, tossing gently. Divide salad among endive leaves.
- Garnish with sunflower microgreens and sunflower seeds, if desired.
Notes
*We used City Roots Organic Farms Sunflower Microgreens, available at Whole Foods.
Creamy Sunflower Dressing
Serves: Approximately 1 ⅓ cups
Ingredients
- ⅓ cup unsalted roasted sunflower seed kernels
- ¼ cup unsweetened coconut yogurt
- 2 tablespoons chopped shallot
- 2 tablespoons fresh lemon juice
- ½ teaspoon za’atar seasoning
- ¼ teaspoon fine sea salt
- ¼ cup extra-virgin olive oil
Instructions
- In a 2- or 3-cup container using an emersion blender, pulse together sunflower seeds, yogurt, shallot, lemon juice, za’atar seasoning, and salt until combined. With blender running, add oil in a slow, steady stream until dressing is emulsified and smooth. Use immediately, or cover tightly, refrigerate, and use within a week.
